Shellfish Free No-Cook Salsa Fresca
Fresh, bright, and completely no-cook, this salsa fresca is the kind of recipe that makes you wonder why you ever reached for a jar. Ripe tomatoes, crisp white onion, jalapeño, cilantro, garlic, and a generous squeeze of lime juice come together in minutes for a salsa that tastes genuinely alive. The jalapeño is totally customizable — leave the seeds in if you like heat, or strip them out for something the whole table can enjoy. A short rest in the bowl is all it takes for the tomatoes to release their juices and let every flavor settle into something cohesive and craveable. Store-bought salsas can be a minefield of unexpected additives and shared-facility concerns, but this one is made entirely from whole, fresh ingredients you control from start to finish. It's equally at home piled onto tacos, spooned over scrambled eggs, or just scooped up with a chip straight from the bowl.
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Learn more →Ingredients
6 servings
- 1 lb ripe tomatoes (about 3 medium), cored and finely diced
- ½ medium white onion, finely diced
- 1 jalapeño, seeds and ribs removed for mild heat or left in for more, finely minced
- ½ cup fresh cilantro leaves and tender stems, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt, plus more to taste
- 1 small garlic clove, minced
Instructions
- 1
Combine the diced tomatoes, white onion, jalapeño, cilantro, garlic, lime juice, and salt in a mixing bowl and stir to combine.
- 2
Let the salsa rest at room temperature for 10 minutes, until the tomatoes release some of their juices and the flavors meld.
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